How to Grow Habanero from Seeds from the Pepper Bought in the Store

Choose a habanero in the store that displays no green and is the color it is supposed to be at maturity. For example, a Scotch Bonnet is typically red. Do not pick fruits that have any discolorations or appear diseased or damaged in any way.

Put on a pair of rubber gloves and wash the habanero under water, taking care not to touch your eyes or any part of your body during this process. Habaneros have one of the largest concentrated amounts of capsaicin, which is the compound that causes a burn when touched or eaten.

Cut the pepper open lengthwise and scrape out the seeds. Put the seeds on a strainer and place them under water to remove the ribs or other parts that may be stuck to them.

Place the seeds on a plate and in a sunny area where they can dry. It typically takes one to two days for the seeds to dry completely.

Fill a plant pot with seed-starting mix and leave 1/4 inch free at the top. Place a few seeds on top and then cover them with a light layer of mix. Do not allow your seeds to be buried more than 1/8 inch from the top so as not to create a barrier that's so large, they cannot grow past it.

Water the soil and cover the pot with a plastic cling wrap. Poke a few holes in the top to allow for air flow and position the pot on top of a warm spot, such as your refrigerator, to create a mini greenhouse environment.

Watch for your habanero seedlings to push past the soil (germinate) by looking for green, upside-down "U" forms at the top. Habaneros can take a few days or even a few weeks to germinate, depending on the specific variety you are growing.